What to eat in Luxembourg hospitals
Curated Lifestyle
Patients receive daily individualised meals that take into account special diets - vegetarian, diabetic, geriatric, paediatric and others. Menus are prepared in accordance with official dietary recommendations and meals are recorded in medical files to ensure therapeutic effects and avoid malnutrition.
A detailed nutritional assessment - Ernärungsbilan - is carried out on admission to identify the risks of malnutrition. This is updated at least once a week or when the condition worsens. A nutritional plan is drawn up on the basis of the nutritional assessment, which is recorded in the patient's file and agreed with the medical and nutrition services.
Taste tests and temperature measurements of food are regularly carried out in hospitals. After discharge, patients fill in food satisfaction questionnaires. There are also coordination committees involving dieticians, cooks, nurses and patients themselves. They evaluate the quality of nutrition and make adjustments.
The vast majority of hospitals prepare food on site - in their own kitchen or at another hospital site with subsequent heating. The option of external food delivery is rarely used.
For several years now, hospitals have been trying to use local products by participating in the "Sou schmaacht Lëtzebuerg" campaign. Some institutions have been awarded the "Terroir luxembourgeois" and "Made in Luxembourg" quality labels, confirming the use of a certain percentage of regional ingredients. This trend is supported by the Ministry and reflects a sustainable approach to catering.
